Southerners have long been enjoying a slice of country ham with their biscuits, so we put our spin on this scrumptious pairing by incorporating it into the dough, giving each bite that perfect blend of salt and sweet heat.
Sweet Potato and Ham Biscuits
Makes 12 biscuits
Ingredients
- 4 cups self-rising flour
- 1 tablespoon firmly packed light brown sugar
- ½ teaspoon ground chipotle pepper
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 1 cup finely diced country ham
- 1½ cups cold mashed cooked sweet potato
- 1 cup cold whole buttermilk
- 2 tablespoons unsalted butter, melted
- Butter and syrup, to serve
Instructions
- In a large bowl, whisk together flour, sugar, chipotle, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly and butter is the size of peas. Stir in ham.
- In a small bowl, whisk together sweet potato and buttermilk; stir into flour mixture just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and gently knead just until dough comes together, 4 to 6 times. Gently roll or pat dough to a 1-inch thickness. Using a 2½-inch cutter dipped in flour, cut dough, without twisting cutter, into 12 rounds, gently rerolling scraps as needed. Place biscuits in a 12-inch cast-iron skillet. Freeze for 15 minutes.
- Preheat oven to 450°.
- Bake until golden brown, 15 to 20 minutes. Brush with melted butter; serve warm with butter and syrup.
Notes
For cooked sweet potato, prick a scrubbed large sweet potato all over with a fork. Microwave on high until tender, about 5 minutes. Halve potato lengthwise, and let cool completely. Mash flesh with a fork.
